Thursday, October 22, 2009

Samosas? More like Sa-GROSS-As.

The other day I found what I thought would be a new and improved way to serve ground beef...samosas! If you don't know what these are, basically it's a pastry stuffed with savory filling, either meat or vegetarian. But I knew that traditional samosas had a snowball's chance in h-e-double-hockey-sticks around here, so I thought I'd get crafty. Why not just season half of the mixture with spicy curry powder for me, and keep the other half plain for the boys? What's not to like?

Plenty, as it turned out. Jack actually spit it back into his napkin, twice! And Henry muscled through it just to make me happy. And I thought I really had something! Oh well, at least it didn't end in tears.

Outta the park, Mom!

Best meal ever, Mom!

I mean, come on! Just look at 'em! I even folded them up differently so that I wouldn't mix up the spicy ones with the plain ones.


Well, I thought they rocked, and if Mike'd been here he'd've said the same thing.

1 small onion, diced
1 potato, peeled and diced
1 T oil
1 c. frozen peas
1 lb. ground meat (optional)
1/4 c. ketchup
1 T curry powder (optional)
1 package prepared pie crust (should contain two crusts, rolled up)

Heat the oil in a pan over medium-high heat. Add the onions and the potatoes and sauté until the potatoes are nearly done. If you want to speed up the process, add about 1/2 c. water and cover the pan with a lid. Add the ground meat and peas and cook until the meat is no longer pink. Remove the pan from the heat, add the ketchup, and mix well. If you want spicy samosas, add the curry powder now.

Unroll the pie crusts and cut them into quarters. Moisten the edges of each quarter, and fill with the stuff you just cooked. Fold the crusts over and pinch them to seal or use a fork to crimp the edges. Put the samosas on an ungreased baking sheet and cook at 450° for about 18 minutes or until the crusts have browned. Let them cool for a few minutes, then serve and wait for the compliments to start rolling in.

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